supernatural brownies

It seems like every baker has that one perfect recipe for chocolate chip cookies, that they’re so confident in that they need never try another. I’m not generally capable of doing that, since I have a neurotic need to test a bazillion recipes – what if the next one is better? The world could end without me tasting the best possible cookie! When it comes to brownies, however, I have my winner. I guess that someone as serious about chocolate as I am would have to have identified its most perfect vehicle.

This recipe hits all my brownie requirements: dense and fudgy, but not because the batter is underbaked and gooey. They’re intensely chocolatey, so although I don’t actually expect other people to throw away money on fancy chocolate, it should be at least decent quality. The recipe also insists that you let them sit overnight before cutting into them. This is indeed tasty, but honestly who has the willpower? I promise they’re still incredible the day you bake them and absolve you of any guilt over premature brownie-eating.

So here are my favourite brownies: not compared against all other possible recipes, because once I found them, I made them exactly again and again. I’m not saying I’ll never try another recipe, but I haven’t yet.

Butter a 13-by-9-inch baking pan and line with buttered parchment paper or foil. Preheat oven to 350°F.

Gently melt butter and chocolate together in microwave, or on top of double boiler. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

Whisk in melted chocolate mixture. Fold in flour just until combined. Pour batter into prepared pan. Bake for 30 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack. If you can stand the wait, cover the cooled brownies tightly with foil and store at room temperature overnight before cutting.

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§ 23 Responses to supernatural brownies

These look yummy. I’ve been on the lookout for a new brownie recipe since my boyfriend says the kind I make are too cake-y. Dense and fudgy sounds more like what he likes. These look like they have that nice crackly crust on top, too!

Yum! I’ll definitely be trying these soon. First, original style. Then, definitely gonna throw some dulce de leche in, just because everything better with dulce de leche! And your photos are gorgeous!
Thanks for the recipe.

these brownies are exceptional / they were first featured in April 2007 in the New York Times / i was on a brownie making binge, trying many different recipes / this one is super / more butter / more chocolate / more eggs, etc

they stay moist too unless you eat them all up right away / hard to resist doing that

I am the same as you – I like to test a lot of different recipes. You never know, you just might find a fabulous one! But hey, when you get a really GREAT recipe…I like to keep it too ;) Well done on finding your “winner” recipe.

As an avid baker of all things chocolate and otherwise, and your fabulous aunt, I like to think I helped you along your way with your wonderful baking. But, as delicious as your brownies are, I hope you don’t stop your quest. Do you remember my brownies? I have the recipe that has chocolate chips added at the end and the other one with marshmallows. I have also adapted a recipe of Jamie Oliver’s which is very tasty. I will be featuring these on my blog, which I should have up at running regularly in the next week. The blog is called Special Treats by Deb. Perhaps your curiousity will get the better of you and you will want to try these recipes just in case you haven’t actually found the best brownie recipe yet!!
Love,
Aunt Deb

I’ve heard great things about this recipe. I’ve made a similar but slightly different one from Alice Medrich that was fantastic as well. Just discovered your blog through FG and am your newest subscriber!